Functional Characterization of Enzymes Forming Volatile Esters from Strawberry and Banana

Volatile esters are flavor components of the majority of fruits. The last step in their biosynthesis is catalyzed by alcohol acyltransferases (AATs), which link alcohols to acyl moieties. Full-length cDNAs putatively encoding AATs were isolated from fruit of wild strawberry (Fragaria vesca) and bana...

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Detalhes bibliográficos
Publicado no:Plant Physiol
Main Authors: Beekwilder, Jules, Alvarez-Huerta, Mayte, Neef, Evert, Verstappen, Francel W.A., Bouwmeester, Harro J., Aharoni, Asaph
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2004
Assuntos:
Focus Issue on Biochemistry of Plant Volatiles
Acesso em linha:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC520758/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15326278/
https://ncbi.nlm.nih.govhttps://doi.org/10.1104/pp.104.042580
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